John Donaghue was working as a skyscraper building engineer in San Francisco when he found his way into wine, getting his start when he got mixed up with Gideon Beinstock of Clos Saron. He remained working at Clos Saron for several years, working closely with Gideon and learning every aspect of winemaking , from the vineyard to the bottle.
Since his beginnings in Yuba, John has gone on to explore other regions such as Lodi, seeking out old vines and great fruit from a variety of terroirs. While the individual expressions are unique and ever changing, John’s careful work remains the same.
Winemaking: The grapes were picked in the early morning, brought back to Treasure Island, and then foot-stomped in bins and left to macerate for 4 days with occasional light punchdowns just to mix the must. They were pressed off into tank and fermented without inoculations or additions. After primary fermentation the wine was racked off into used French oak barrels and aged for approximately 10 months. Bottled unfined and unfiltered with a small sulfur addition.